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Chicken Liver Pate with Sloe Gin served with Maple Pears

October 20, 2011

A delectable hour serve to have with a gorgeous glass of whatever you fancy. Although you can make the pate and pears separately, don’t plate it all up until just before you are going to serve.

450g organic chicken livers, trimmed and cleaned

2 shallots, finely chopped

½ tsp. fresh oregano leaves

½ tsp. fresh thyme leaves

2 teaspoons grainy mustard

2 tablespoons (60mls) Sloe Gin

2 cloves garlic, crushed

225g organic butter

1 tsp allspice

Sea Salt and freshly milled pepper

Heat 25g butter in a pan with a little olive oil. Brown chicken livers and cook for about 2 mins on each side, or until they are just pink inside. Transfer to food blender. Melt 150g of butter and add to blender. Add chopped shallots and crushed garlic to pan; cook until transparent. Pour gin on shallot mixture and stir any residue in the pan until you have a sauce. Pour over chicken livers. Add mustard, allspice, oregano and thyme, and blend until the mixture is as smooth as you like it. Divide between buttered pots. Melt remaining butter (not too hot – you don’t want it to boil), and pour over pate in pots to seal. Cover with cling wrap and keep in fridge until required.

Maple Pears

1 tablespoon unsalted butter
2 firm pears, sliced into 12 wedges each (skin left on)
2 tablespoons pure maple syrup
¼ teaspoon coarse salt

Melt butter in a pan over medium heat. Add pear; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until pears are soft, about 5 minutes.

To Serve

Get a really good quality baguette (sourdough is delicious!) and slice bread into small medallions and spread pate on as desired. Top with a piece of Maple pear and serve immediately.